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K_sqrd

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  • Location:
    AZ
  • Grill
    Other Kamado

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  1. Great looking pie! Where's the ice cream???
  2. Welcome to the forum and another vote for the Costco chickens. We were faced with a similar situation this past summer and even though I have enough cook space to do 5 or 6 chickens, we decided to go the Costco route. It's also cheaper in the long run. Maybe think about using your new KJ for cooking some appetizers such as wings, ABT's, etc.
  3. You're gonna need a bigger BGE. LOL! Nice looking Mule deer.
  4. I agree with Chasdev regarding wrapping with Al foil. I've done that and the foil started to burn and give off some black, acrid smoke. Nasty stuff. Did it once and never did it again. Sand would be a good choice, as suggested, instead of water because of having to replenish the water. Another suggestion might be to use only 4 of the clips and connect two of the opposing clips with a piece of metal - steel flat bar - to each other. Then place one set of clips on bar at a 90 deg. angle to the other clips on bar in an "X" or "+" formation. Hope that made sense. That way you only have to use 4 clips total and your setup would be easier to install and more stable. Here is an example.
  5. I would raise the drip pan so that there is an air space between it and the deflector. It will help to keep the drippings from drying out or burning in the pan.
  6. I cook a 22# - 23# bird every year at 350 deg. F and it takes about 4.25 to 4.5 hours or about 12 min. per pound. The turkeys are Butterballs and done in a roasting pan indirect on the Kamado.
  7. Tesla looks familiar... Wonder if the Tesla is powered by the "Flux Capacitor"? LOL! "Back to the Future"
  8. Welcome to the forum. It's nice to hear of another RJ Kamado still in use. There are a few of us still using them and keeping them going.
  9. Nice new "toy"! We have the 823E model with the 9" blade which was purchased several years ago and love it. As you stated, it's easy to clean and does a great job of slicing. We bought ours new and the price back then was a little over $400 plus tax. It was purchased from a local restaurant supply store.
  10. We were at Walmart several years ago and ran across this unit on closeout. Think they were just trying to get rid of it because it was so cheap. Anyway - this is it... https://www.amazon.com/Rubbermaid-Horizontal-Storage-Shed-FG374801OLVSS/dp/B000L0FDPG?psc=1&SubscriptionId=AKIAILSHYYTFIVPWUY6Q&tag=duckduckgo-d-20&linkCode=xm2&camp=2025&creative=165953&creativeASIN=B000L0FDPG It's held up well over the years and has lots of room for storage.
  11. We cook a 22 -23# turkey every year on a Kamado at 350 deg. F and it takes 4.25 to 4.5 hours. I would guess that your 12# bird would take abut 2.25.to 2.5 hours total.
  12. Hope he recovers quickly and will pray for him.
  13. First off, Welcome to the Forum. It's really nice to see that you are interested in BBQ at your age. Most of us don't get immersed in BBQ and cooking till a few years later. Regarding a beef top roast, I had to do a little research to see where that cut comes from. In the States here, the beef cuts have different terms. I did find a top round, which seems to be what you are 'Q'ing. Here is a link - see Top Round. https://www.augustusranch.com/post/beef-cuts-explained The Round is the butt end of the cow and is further broken down from there. Rare should be tender and moist as you stated. However, that cut of meat has some connective tissue and not much marbling. Therefore it won't be as tender as a rib roast from the rib area. One thought is to cook to an internal temp of 125 Deg. F or about 51 - 52 Deg C. Let it rest covered so the carry over temp reaches 135 Deg F or 57 Deg C. (We're not Metric here so I converted the temps. LOL!) Also this roast is usually cut quite thin across the grain for serving. It is often used for roast beef sandwiches or cubed and slow roasted in stews. I did find this link with a few suggestions about cooking top roasts and hope it helps. https://www.thespruceeats.com/what-is-top-round-inside-round-995724 Again, Welcome and perhaps a few others with more info will chime in here. Keep us posted on your efforts.
  14. Welcome to the forum. I think you will like it here as there are lots of folks willing to share info on all aspects of Kamado cooking. Glad you found us.
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